. Prepare the Filling:

1. Heat sesame oil in a non-stick frying pan over medium heat.
2. Add minced ginger and garlic, sautéing for 2 minutes until fragrant.
3. Add stir-fry vegetables, Chinese 5 Spice, and chili flakes; stir well.
4. Cook until vegetables soften (5-7 minutes). Let cool.

2. Assemble the Spring Rolls:

1. Place a spring roll wrapper in a diamond shape.
2. Add 2-3 tablespoons of the filling 3 inches from the bottom.
3. Brush edges with beaten egg, fold bottom corner, then sides, and roll up tightly.

3. Cook the Spring Rolls:
To Bake:

1. Preheat oven to 350°F (170°C).
2. Brush rolls with olive oil, bake on parchment for 20 minutes, turning halfway.

To Fry:

1. Heat oil in a saucepan to 375°F (190°C).
2. Fry rolls in batches until golden brown. Drain on paper towels.

4. Prepare the Dipping Sauce:

1. Mix sweet soy sauce, soy sauce, Sriracha, and water in a bowl. Adjust to taste.

5. Serve:

1. Plate rolls with brown rice or noodles.
2. Garnish with chopped peanuts and cilantro.
3. Serve immediately with dipping sauce.